Lemon-Thyme Chicken Kebabs with Tahini-Butter Sauce

1. Make the marinade

In a large bowl, combine the olive oil, chopped thyme, minced garlic, chopped lemon zest, kosher salt, dried oregano, ground coriander, red pepper flakes, and black pepper. This mixture will infuse the chicken with a delightful blend of flavors.

2. Prepare the chicken

Slice the boneless, skinless chicken breasts lengthwise into 0.5-inch-thick strips. Toss the chicken strips in the oil mixture until they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, allowing the flavors to meld with the chicken.

3. Thread the chicken onto skewers

When you're ready to cook, thread the marinated chicken strips onto the skewers. Arrange the strips lengthwise in an S shape, using 4-5 strips per skewer.

4. Prepare the grill

If you're using a charcoal grill, open the bottom vent completely and light a large chimney starter filled with 6 quarts of charcoal briquettes. Once the top coals are partially covered with ash, pour them over half of the grill. Set the cooking grate in place and let the grill heat until it's hot, about 5 minutes. If you're using a gas grill, turn all the burners to high, cover, and heat the grill until it's hot, which should take about 15 minutes.

5. Grill the kebabs

Clean and oil the cooking grate, then place the kebabs over the coals (for charcoal) or on the grill (for gas). Cook the kebabs, covered if using a gas grill, until they are lightly charred and reach an internal temperature of 160 degrees Fahrenheit. This should take about 3-5 minutes per side. Transfer the cooked kebabs to a serving platter and let them rest.

6. Prepare the tahini-butter sauce

While the chicken rests, prepare the tahini-butter sauce. In a small bowl, whisk together the tahini, lemon juice, kosher salt, black pepper, and dried oregano. Slowly whisk in the melted butter until the sauce is emulsified and smooth.

7. Serve the kebabs

Finally, drizzle the tahini-butter sauce over the chicken kebabs and serve. The high heat from the grill creates a beautiful charred exterior while keeping the chicken juicy, and the tangy, nutty sauce adds a rich finishing touch. Enjoy your Lemon-Thyme Chicken Kebabs with Tahini-Butter Sauce!